Cooking Classics: Cobb Salad

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The Technique

Cobb Salad

The Cobb Salad was created by restauranteur Bob Brown that was first served in his Los Angeles eatery, Brown Derby Restaurant. It generally consists of a Bibb lettuces, chicken, avocado, tomatoes, eggs, cheese & bacon then drizzled with a red wine vinaigrette. There are many renditions of the classic chopped salad that swap the type of lettuce, cheese & vegetables. It’s a filling salad perfect for lunch or dinner. Learn how to make this iconic main dish in your very own kitchen.

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make 4 servings

6 cups chopped romaine lettuce
1 lb boneless, skinless grilled chicken breasts, sliced
4 pieces cooked thick-cut bacon, chopped
1/2 cup crumbled blue cheese
3 hard cooked eggs, quartered
1/2 small cucumber, sliced
1 small tomato cut into eighths
1 avocado, diced
Red Wine-Dijon Vinaigrette

Arrange the lettuce between 4 plates. Top with the chicken, the bacon, the blue cheese, the eggs, the cucumber, the tomatoes & the avocado. Drizzle with a bit of the Red Wine-Dijon Vinaigrette. Serve immediately.

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makes about 1/2 cup

1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1 small garlic clove, pressed
2 tsp sugar
Kosher salt & freshly ground pepper

Whisk together the first 5 ingredients in a small bowl. Season with salt & pepper.

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{testing notes}

How To Grill Chicken Breasts

Two boneless, skinless chicken breasts will yield approximately 1 pound. For more specific details regarding trimming & grilling them with comprehensive visuals, look to Cooking Classics: Grilled Chicken while Rebecca Gordon’s Cooking Class: Lesson No. 7 Chicken Breasts offers alternate methods for cooking the poultry.

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 Coat the trimmed chicken with the olive oil & sprinkle both sides of each piece generously with kosher salt & coarse pepper. Grill over direct Medium-High heat {350 to 400 degrees} 6 to 7 minutes per side or until the chicken registers 165 degrees. Remove it from the grill & let stand 10 minutes. Slice the chicken into strips.  

The Tune 
“Easy Living” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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